Quickly produce a smooth shortcrust dough out the ingredients. Place it on a floured plate and refrigerate it for 30 minutes. Put some baking paper on the try and preheat the oven to 160° convection.

Roll out the dough on a floured work surface until it's about five millimeters thick. Cut out the moose and place them on the baking tray. Bake in the oven on a medium rail for about 12 minutes. When the edges begin to turn brown, remove from the oven and immediately from the tray so that the cookies don't get to brown and dry.

Bring the jam to the boil, put a dot of it on a cookie, place a second one on it and gently squeeze it.

Die Schokolade mit dem Kokosfett in einer Schüssel über dem Wasserbad schmelzen lassen. Mit einem Löffel die Glasur tablieren. Die Elche mit dem Geweih und den Füßen in die Glasur tauchen. Gut abstreifen und auf dem Glasiergitter trocken lassen.

Put the moose in an airtight can. Place baking paper sheets between the layers. This prevents the cookies from sticking together. The moose can be kept for six weeks.